牛奶甜点-奶油布丁的研制

Study on the creamy pudding of dairy desserts

介绍了一种以鲜牛奶、酪蛋白酸钠和白砂糖为主要原料,采用L9(34)正交试验的方法,研究了不同胶体和灌装温度对牛奶甜点产品-奶油布丁的组织状态和口感的影响,最终确定了该产品生产的最佳配方和灌装工艺为:卡拉胶最佳型号为H型,卡拉胶质量分数为0.2%,改性蜡质玉米质量分数为2.5%,最佳灌装温度30℃。

Cream pudding is introduced in this paper .It was made with raw milk,caseinate and sugar.Through orthogonal experiments of L^9 （3^4）, the paper studied the affecting factors to the condition and sensory of creamy pudding,it include colloid and the temperature of filling product. The result indicated that the quality of the creamy pudding is best when the sort of carrageenan is H carrageenan,the quantities of carrageenan is 0.2%, the quantities of modified waxy maize starch is 2.5% and the temperature of filling product is 30 ℃.